History Of The Black Currant - Ribes Nigrum
Other Common Names: European Black Currant, Grosellero Negro, Quinsy Berries, Siyah Frenkuzumu, Squinancy Berries, Ribes nigrum.
Range: Chile; Europe; Turkey; USA
Habitat: Hedges and woodlands, often by streams.
It was not so popular originally as the Red and White Currants, for
Gerard describes the fruit as being 'of a stinking and somewhat
loathing savour.'
The berries are sometimes put into brandy like Black Cherries. The
Russians make wine of them, with or without honey or spirits, while in
Siberia a drink is made of the leaves which, when young, make common
spirits resemble brandy. An infusion of them is like green tea, and can
change the flavor of black tea. Goats eat the leaves, and bears
especially like the berries, which are supposed to have medicinal
properties not possessed by others of the genus.
Blackcurrant fruits are a good source of minerals and vitamins,
especially vitamin C. They have diuretic and diaphoretic actions, help
to increase bodily resistance to infections and are a valuable remedy
for treating colds and flu. The juice, especially when fresh or
vacuum-sealed, helps to stem diarrhea and calms indigestion.
The leaves are cleansing, diaphoretic and diuretic. By encouraging
the elimination of fluids they help to reduce blood volume and thereby
lower blood pressure. An infusion is used in the treatment of dropsy,
rheumatic pain and whooping cough, and can also be used externally on
slow-healing cuts and abcesses. It can be used as a gargle for sore
throats and mouth ulcers. The leaves are harvested during the growing
season and can be used fresh or dried.
It is believed that an infusion of the leaves increases the
secretion of cortisol by the adrenal glands, and thus stimulates the
activity of the sympathetic nervous system. This action may prove
useful in the treatment of stress-related conditions.
An infusion of the young roots is useful in the treatment of
eruptive fevers. A decoction of the bark has been found of use in the
treatment of calculus, dropsy and hemorrhoidal tumours.
Evening primrose oil, black currant seed, and borage seeds all
contain an omega-6 fatty acid called gamma linolenic acid (GLA). The
claim is that gamma-linolenic acid works by increasing the body's
production of prostoglandin E-1 or by correcting a deficiency of
gamma-linolenic acid. Prostoglandin E-1 helps to increase blood flow,
decrease blood clotting, and reduce inflammation.
This process is commonly blocked in the body, causing disorders that affect the uterine muscles, nervous system and metabolism.
Wu D. and others have shown that the age-associated increase in
prostaglandin E(2) production contributes to the decline in T
cell-mediated function with age. Black currant seed oil (BCSO), rich in
both gamma-linolenic (18:3n-6) and alpha-linolenic (18:3n-3) acids, has
been shown to modulate membrane lipid composition and eicosanoid
production. BCSO has a moderate immune-enhancing effect attributable to
its ability to reduce prostaglandin E(2) production.
The oil from the seed is added to skin preparations and cosmetics. It is often combined with vitamin E to prevent oxidation.
- Wu D, Meydani M, Leka LS, Nightingale Z, Handelman GJ, Blumberg
JB, Meydani SN, Jean Mayer. Am J Clin Nutr 1999 Oct;70(4):536-43.
- USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA.
Other Common Names: European Black Currant, Grosellero Negro, Quinsy Berries, Siyah Frenkuzumu, Squinancy Berries, Ribes nigrum.
Range: Chile; Europe; Turkey; USA
Habitat: Hedges and woodlands, often by streams.
It was not so popular originally as the Red and White Currants, for
Gerard describes the fruit as being 'of a stinking and somewhat
loathing savour.'
The berries are sometimes put into brandy like Black Cherries. The
Russians make wine of them, with or without honey or spirits, while in
Siberia a drink is made of the leaves which, when young, make common
spirits resemble brandy. An infusion of them is like green tea, and can
change the flavor of black tea. Goats eat the leaves, and bears
especially like the berries, which are supposed to have medicinal
properties not possessed by others of the genus.
Blackcurrant fruits are a good source of minerals and vitamins,
especially vitamin C. They have diuretic and diaphoretic actions, help
to increase bodily resistance to infections and are a valuable remedy
for treating colds and flu. The juice, especially when fresh or
vacuum-sealed, helps to stem diarrhea and calms indigestion.
The leaves are cleansing, diaphoretic and diuretic. By encouraging
the elimination of fluids they help to reduce blood volume and thereby
lower blood pressure. An infusion is used in the treatment of dropsy,
rheumatic pain and whooping cough, and can also be used externally on
slow-healing cuts and abcesses. It can be used as a gargle for sore
throats and mouth ulcers. The leaves are harvested during the growing
season and can be used fresh or dried.
It is believed that an infusion of the leaves increases the
secretion of cortisol by the adrenal glands, and thus stimulates the
activity of the sympathetic nervous system. This action may prove
useful in the treatment of stress-related conditions.
An infusion of the young roots is useful in the treatment of
eruptive fevers. A decoction of the bark has been found of use in the
treatment of calculus, dropsy and hemorrhoidal tumours.
Evening primrose oil, black currant seed, and borage seeds all
contain an omega-6 fatty acid called gamma linolenic acid (GLA). The
claim is that gamma-linolenic acid works by increasing the body's
production of prostoglandin E-1 or by correcting a deficiency of
gamma-linolenic acid. Prostoglandin E-1 helps to increase blood flow,
decrease blood clotting, and reduce inflammation.
This process is commonly blocked in the body, causing disorders that affect the uterine muscles, nervous system and metabolism.
Wu D. and others have shown that the age-associated increase in
prostaglandin E(2) production contributes to the decline in T
cell-mediated function with age. Black currant seed oil (BCSO), rich in
both gamma-linolenic (18:3n-6) and alpha-linolenic (18:3n-3) acids, has
been shown to modulate membrane lipid composition and eicosanoid
production. BCSO has a moderate immune-enhancing effect attributable to
its ability to reduce prostaglandin E(2) production.
The oil from the seed is added to skin preparations and cosmetics. It is often combined with vitamin E to prevent oxidation.
- Wu D, Meydani M, Leka LS, Nightingale Z, Handelman GJ, Blumberg
JB, Meydani SN, Jean Mayer. Am J Clin Nutr 1999 Oct;70(4):536-43.
- USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA 02111, USA.
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